12 minutes ago, weinoo said:I wonder if anyone has ever seen a cook, in a professional kitchen setting, using anything other than dry side towels?
Good point but not everyone here is a professional. First point, over time in a professional kitchen we all seemed to develop what they call 'asbestos hands'. We can stand a lot more heat than most people. Point 2, because we can't stop for minor burns, we become more tolerant of the pain. The article that Heidi mentions actually does talk about side towels, pros and cons.
"While people often ask what kind of oven mitts professionals use, chefs, line cooks, and bakers actually reach for side towels 99% of the time. These inexpensive cotton cloths can be used in large quantities and tossed in the laundry for quick cleaning. They serve as oven mitts, pot holders, and trivets and can be used to wipe up messes or wipe down stations at the end of a shift. But, for all of their versatility, they do the bare minimum to prevent burns (have you seen a line cook’s arms?) and will lose their heat resistance if even slightly damp.
They can also catch fire quickly if left too close to a heat source".
